Chicken & Veggie Pasta Casserole

by Erin LemApril 16, 2014

If you’ve come to love dishes that you can reheat, reserve and reinvent throughout the week then this is the dish for you. Courtesy of Jo Cooks, this chicken and veggie pasta casserole will make more servings than your fam can eat in one night, which means you already have tomorrow night’s dinner ready to go. Score! Another bonus? The recipe calls for zucchini, pepper and onions so sneaking in veggies for your kids to chow down on is a cinch.

Serves 10

Ingredients:
1 tbsp olive oil
1 lb elbow macaroni, cooked according to package instructions
1 medium white onion, chopped
1 red bell pepper, chopped
1 small zucchini, chopped
2 chicken breasts, skinless and boneless and cut into 1 inch pieces
1 cup half and half
2 cups marinara sauce
1 cup Parmesan cheese, grated
1 cup Mozzarella cheese, shredded
½ cup Panko breadcrumbs
salt and pepper to taste
chopped parsley for garnish

Method:
1. Preheat oven to 400 F degrees.

2. In a large skillet heat the olive oil and add chicken. Cook chicken for about 5 to 10 minutes until slightly browned, and cooked through. Add chopped onion and bell pepper and cook for another 3 minutes or until onion is tender. Sean with salt and pepper. Add zucchini and stir.

3. Add half and half, marinara sauce, cooked macaroni and ½ cup of the Parmesan cheese. Stir and cook for 5 minutes.

4. Pour half the macaroni mixture in a 9×13 baking dish. Sprinkle with ½ cup of the Mozzarella cheese. Add the remaining macaroni and sprinkle with remaining Mozzarella cheese, then top with the remaining Parmesan cheese. Sprinkle the Panko breadcrumbs over the cheese to add a crunch to the casserole.

5. Bake for 25 to 30 minutes.

6. Garnish with chopped parsley.

Are you a fan of casserole dishes?

photo and recipe courtesy of Jo Cooks. Visit her blog for more recipe inspiration.

UrbMat: The Simple Way to Grow Veggies Anywhere

by Erin LemMarch 6, 2014

For city kids, the idea that their fruits and veggies come from the store’s produce aisle isn’t all that unusual. Show your city slickers where their food really comes from with a cool new product called UrbMat, a gardening box designed for small spaces that allows you to grow veggies anywhere. No green thumb required.

The Scoop:
UrbMat is a three by two feet mat that’s designed specifically for small spaces (think balcony, backyard or deck). The mat lasts up to three years and allows city families to grow their own plants easily with a weed-control layer, built-in irrigation for easy watering, and 12 different types of plants.

With your first shipment you’ll receive GrowUps Seedballs, which are a mix of chili powder, compost, worm castings, clay and non-GMO seeds. These GrowUps ultimately become the 12 different plants that’ll grow in your box—arugula, basil, carrots, catnip, cilantro, chard, lettuce, marigold, parsley, kale, radish, and spinach, all organized and labeled by color.

How it Works:
Simply find an area that has soil or build a box if you don’t have a back or front yard (you can easily get pieces of wood from your local hardware store), lay the UrbMat on top of the soil, and match the GrowUps with each square pushing them halfway down into the soil. Each GrowUp is packed with multiple seeds, which can later be replanted in different areas. Let your kids water the plants and they’ll see how their garden grows.

Bonus: Grow Food, Give Food
With each purchase of an UrbMat, the company donates two meals to kids suffering from hunger in America in partnership with 2 Degrees Food and Feeding America.

Available at UrbnEarth for $69 (non-GMO GrowUps cost $4.99)

Bonus: Red Tricycle readers can score 15% off with promo code REDTRI at checkout. Code is valid through March 21, 2014.

What do you think of this product that lets city families grow their own veggies easily? Tell us your thoughts below!

Copy and photos by Erin Lem

Pumpkin Coconut Soup

by writerredtriOctober 20, 2012

Pumpkin is sautéed with fresh thyme, oregano, parsley and cilantro, then pureed with coconut water in this sweet soup from the Caribbean. Kids can have fun dotting each serving with a dollop of Greek yogurt and a sprinkling of chives. This recipe is great for the fall when there’s a plethora of pumpkins and squash at the store.

Serves 4

Ingredients:
2 tablespoons canola oil
2 cups pumpkin, peeled and chopped into cubes or 2 cups butternut squash, peeled and chopped into cubes
1 small onion, minced
3 cloves garlic, crushed
4 cups low sodium chicken or vegetable stock
1 bay leaf
1 sprig fresh thyme
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 cup light coconut water
1/4 teaspoon hot pepper sauce*
Greek yogurt, for garnish*
chives, chopped for garnish

*Optional.

Method:
Adult: Place the oil into a 4 quart saucepan over medium heat. Add the squash and toss to coat in the oil. Add the onion and garlic. Cover, turn heat down to medium-low and let the vegetables sweat for about 3 minutes.

Kid: Add the stock, bay leaf, thyme, oregano, parsley, cilantro and salt to the pot. Cover and simmer for about 10 minutes, or until the pumpkin is tender when pierced with a fork.

Adult: Remove the bay leaf and discard. Remove the vegetables carefully using a slotted spoon. Transfer to a blender or food processor and puree until smooth. Return the pureed veggies to the pot, add the sugar and coconut water. Stir to mix.

Together: Allow the soup to simmer for about 5 more minutes, or until it reduces by 1/4. Season with the pepper sauce, if using, stir and simmer for about 2 minutes more. Divide between 4 bowls.

Kid: Garnish each bowl with a spoonful of Greek yogurt, if using. Sprinkle some chopped chives over each servings and enjoy!

After you make this soup, let us know if you have any suggestions for other parents attempting this soup at home.

Source: This recipe comes to us, with permissions, from the novel Stir It Up by Ramin Ganeshram. Photo credit Jean Paul Vellotti

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!

Build Your Own Greek Salad

by writerredtriJune 14, 2012

The contrast of sweet tomatoes, crisp cucumber and tangy feta gives this salad a bright, refreshing flavor. You can whip it up in one big bowl, but for family meals with picky eaters in attendance, we recommend you arrange it on the table salad-bar style, which allows each family member to create their own unique version of this Mediterranean classic. Olives and cucumbers only? No problem. Cheese on the side, not touching the other foods? You’ve got it! Finally a salad recipe everyone in the family will love!

Ingredients

For the salad:

2 plum tomatoes, diced
1 1/2 English cucumbers, diced
1 red pepper, finely diced
3 tablespoons red onion, finely diced
1 cup pitted kalamata olives, whole or halved
2 tablespoons parsley, chopped

For the dressing:

3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon dried Italian Seasoning
1/2 teaspoon salt
1/4 cup olive oil

To complete the Greek salad:

1/2 cup feta cheese, crumbled
1 tablespoon parsley, chopped

Method

To make the salad:

Kid: Place the diced tomatoes, cucumber, red pepper and red onion together in a large bowl. Fold in the olives and parsley and toss together until well mixed. Or assign children the task of putting individual vegetables into small, separate bowls.

To make the dressing:

Together: Whisk the red wine vinegar, mustard, honey, Italian seasoning, salt and pepper together in a small bowl.

Together: Slowly add the olive oil to the dressing, whisking constantly.

To complete the Greek Salad:

Kid: Pour the dressing to taste over the salad and toss to ensure all the vegetables are evenly coated. Crumble the feta cheese on top, sprinkle with parsley, divide into 6 portions and enjoy!

Black Bean Burgers

by Erin LemApril 26, 2012

This recipe is for all of you vegetarians who are left with the salad during barbecues when only meat is on the grill. We love this recipe for black bean burgers because it gives an alternative to the classic veggie burger. With black beans, onions, and a bevy of herbs, you can’t get much healthier than this.

Ingredients:
2 slices whole wheat bread, or use gluten free
1 can no salt added black beans, rinsed and drained
1 egg
1/2 cup yellow onion, finely diced
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon garlic powder
salt and pepper to taste
hot sauce to taste (optional)
2 tablespoons canola oil
4 whole wheat hamburger buns, or use gluten free
lettuce and sliced tomato for serving

Method:
1. Place bread slices in a food processor and pulse until the consistency of breadcrumbs. (You could also use store bought if you prefer.) Set aside.

2. Place beans into a medium sized bowl and mash with a fork or a potato masher. Add breadcrumbs, egg, oregano, parsley, garlic powder, salt/pepper, and hot sauce if using. Mix all ingredients together. Using your hands, form 4 equal patties. Set aside.

3. Heat oil in a large skillet over medium heat. Place patties into skillet and cook about 4-5 minutes on each side, or until each side is slightly crispy and the patty is heated through.

4. Serve immediately on buns with lettuce and tomato.

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule. You can connect with Susan on Twitter @ourfamilyeats.

Veggie Stuffed Baked Potatoes

by writerredtriJanuary 4, 2012

Overloaded on turkey, stuffing and everything in-between? Yep, we are too. Try out this recipe for veggie stuffed baked potatoes. Crunchy carrots, sautéed onions and tangy feta cheese contrast beautifully in these stuffed baked potatoes. Kids will have fun poking holes in the potatoes before baking and crumbling the feta to stuff the potatoes during assembly.

Ingredients:

4 russet potatoes
salt, to taste
1/2 cup broccoli
1/2 cup carrots
1/2 cup green beans
1 tablespoon canola oil
1 small onion, chopped
1 clove garlic, minced
black pepper, to taste
1/2 cup feta cheese
1/4 cup parsley, chopped for garnish

Method:

Adult: Preheat an oven to 450 degrees.

Kid: Prick the potatoes several times with a fork. Place the potatoes on the baking sheet and sprinkle with a little salt.

Adult: Place the potatoes in the oven for 45 minutes-1 hour, or until the potatoes are tender. Set aside to cool.

Adult: Bring a large pot of salted water to a boil over high heat. Peel the carrots and cut them bite size. Cut the broccoli into bite sized florets and set aside with the carrots.

Kid: Snap the ends off of the green beans and set aside with the other veggies. Fill a large bowl with ice and cold water.

Adult: Add the vegetables to the boiling water and cook for about 3 minutes, or until their color brightens, but still maintain their crunch. Remove with a slotted spoon and transfer to the bowl of ice water to immediately stop the cooking process. When vegetables have cooled, use the same slotted spoon to transfer them to a bowl and set aside.

Adult: When the potatoes have cooled, slice them open.

Kid: Crumble the feta cheese between the 4 potatoes.

Adult: Place the canola oil in a frying pan over medium-high heat. Add the onion and sauté for about 3-5 minutes, or until it starts to color. Add the garlic and sauté 1-2 minutes more, or until the garlic becomes fragrant. Transfer to the bowl with the vegetables.

Kid: Divide the broccoli, carrots, green beans, onions and garlic between the 4 potatoes. Serve 1 veggie stuffed potato per person, sprinkle each with chopped parsley and enjoy!

Serves 4

Source: This recipe comes to us from Kristen of The Family Dinner.

ML Interest Tag: parsley

Chicken & Veggie Pasta Casserole

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